0:00:02 > 0:00:03It's the final day of the heats.
0:00:03 > 0:00:05The final bakers battle it out in the tent.
0:00:05 > 0:00:07- For a place in the quarterfinal. - Who will win the final place?
0:00:07 > 0:00:09Will we ever stop saying the word "final"?
0:00:09 > 0:00:11- Welcome. BOTH:- To Junior Bake Off.
0:00:13 > 0:00:16Today, the bakers are in a race against the clock.
0:00:17 > 0:00:19I'm a bit worried about time.
0:00:19 > 0:00:20They face a holey challenge.
0:00:20 > 0:00:23One of mine broke and I don't particularly want to serve
0:00:23 > 0:00:25the judges 11 doughnuts.
0:00:25 > 0:00:28And on the hottest day in the tent...
0:00:28 > 0:00:29They're just cracking.
0:00:29 > 0:00:31..will their biscuit building stand up?
0:00:32 > 0:00:34Or will their Bake Off dreams come crashing down?
0:00:34 > 0:00:36Oh, no.
0:00:58 > 0:01:02The last four hopefuls make their way to the tent
0:01:02 > 0:01:04for the one remaining place in the quarterfinals.
0:01:07 > 0:01:10First up is 11-year-old Tom from East Sussex,
0:01:10 > 0:01:12who loves to experiment with his bakes.
0:01:12 > 0:01:15I really like to try new recipes out.
0:01:15 > 0:01:18I've got a flavour thesaurus which tells me
0:01:18 > 0:01:20what flavours go well together.
0:01:20 > 0:01:23Baking trays are really big.
0:01:23 > 0:01:27Purdey from London is 12 and comes from a long line of cake-makers.
0:01:27 > 0:01:28My mum taught me to bake.
0:01:28 > 0:01:30She taught me everything her mum taught her.
0:01:30 > 0:01:33So it's kind of like a tradition, in a way.
0:01:33 > 0:01:36Ten-year-old Ben from Tyne and Wear has been
0:01:36 > 0:01:39practising his bakes on some willing volunteers.
0:01:39 > 0:01:41My friends really like the baking
0:01:41 > 0:01:43because they think it tastes very nice.
0:01:43 > 0:01:46And I hope that the judges think it tastes nice, as well.
0:01:46 > 0:01:49From Oxfordshire, 11-year-old Grace has been getting
0:01:49 > 0:01:52lessons from her mum, who's a home economics teacher.
0:01:52 > 0:01:56Before I came here my mum sort of did a little quiz on me
0:01:56 > 0:01:58to make sure I could remember everything.
0:01:58 > 0:02:00And I think she's really proud of me.
0:02:05 > 0:02:07- Morning, bakers. You all right? - Yeah.- Yeah.
0:02:09 > 0:02:11This morning, it's the first of two challenges
0:02:11 > 0:02:13and your technical challenge.
0:02:13 > 0:02:18Graham and Allegra would like you to make 12 doughnuts.
0:02:19 > 0:02:21Now, they should have a hole in the middle.
0:02:21 > 0:02:25They should be iced and they should be covered in lovely sprinkles.
0:02:25 > 0:02:26Judges, what else are we looking for?
0:02:26 > 0:02:29We'll be looking for an airy dough, with a soft chew
0:02:29 > 0:02:31and a golden underside.
0:02:31 > 0:02:33The icing should be set, so we can pick them up
0:02:33 > 0:02:34without getting messy fingers.
0:02:34 > 0:02:36Fantastic. Now, before we go any further,
0:02:36 > 0:02:41- have they washed their hands? As Sam would say.- ALL:- Yes.
0:02:41 > 0:02:42OK, guys, best of luck.
0:02:42 > 0:02:44You have one hour to create 12 doughnuts.
0:02:46 > 0:02:48- On your marks.- Get set.- BOTH:- Bake.
0:02:51 > 0:02:54The bakers haven't had a chance to practise for this challenge,
0:02:54 > 0:02:56so they'll have to think on their feet.
0:02:56 > 0:02:58It feels amazing.
0:02:58 > 0:03:01I honestly can't really believe I'm here, because I watch the show
0:03:01 > 0:03:05and it's just a dream, really.
0:03:05 > 0:03:09Doughnuts were invented in America in the 1800s by Dutch settlers,
0:03:09 > 0:03:12who called them oliekoeken, which literally means oil cake
0:03:12 > 0:03:15because traditionally they are fried.
0:03:15 > 0:03:17Our doughnuts will be baked.
0:03:17 > 0:03:19I'm really excited about this challenge.
0:03:19 > 0:03:22I've made fried doughnuts before, but not baked doughnuts.
0:03:24 > 0:03:26So, today's technical, the ring doughnut.
0:03:26 > 0:03:28It's a very simple batter for them to make.
0:03:28 > 0:03:31Yes, but they need to be careful on when they're piping them.
0:03:31 > 0:03:34If they're not careful, they'll be all different heights.
0:03:34 > 0:03:37I think the icing is actually surprisingly tricky.
0:03:37 > 0:03:41To get just that right consistency that they're set and not dripping.
0:03:41 > 0:03:45When I break into it, you can see it's got a nice crumb.
0:03:45 > 0:03:47It's got a light, airy texture.
0:03:49 > 0:03:53- Very sort of fluffy in a way, but sort of cakey fluffy.- Yeah.
0:03:55 > 0:04:00I have to add the dry ingredients and lemon zest to the bowl.
0:04:01 > 0:04:04The lemon zest will flavour the batter, which is made
0:04:04 > 0:04:08by combining flour, sugar and baking powder with the wet ingredients.
0:04:08 > 0:04:12It says here "stir in the melted butter and egg".
0:04:12 > 0:04:15The mixture, it should be similar to a pancake mixture.
0:04:15 > 0:04:19Smooth and not too thick, but then not too runny.
0:04:19 > 0:04:23It doesn't say put the milk in, but I know I have to put it in.
0:04:24 > 0:04:26- Morning, Purdey.- Morning.
0:04:26 > 0:04:28So have you got everything? Is it all in there?
0:04:28 > 0:04:31Yes. I've got my flour, my caster sugar.
0:04:31 > 0:04:33I've got my baking powder now.
0:04:35 > 0:04:36Anything else?
0:04:36 > 0:04:38And then I've got my...shhh!
0:04:40 > 0:04:41Right!
0:04:43 > 0:04:46Read those ingredients. Just check they're all in.
0:04:46 > 0:04:48Got, got, got, got, got.
0:04:51 > 0:04:54I'm just about to put the batter into the piping bag,
0:04:54 > 0:04:58to pipe into the doughnuts tins.
0:04:58 > 0:05:02Using a piping bag helps the bakers control the amount of batter
0:05:02 > 0:05:04that goes into each mould.
0:05:04 > 0:05:09If you put too much mixture in, then the hole will close up.
0:05:09 > 0:05:13Equal-sized doughnuts will ensure an even bake across the batch.
0:05:14 > 0:05:17- Hi, there, Grace.- Hello. - How's the control?
0:05:17 > 0:05:18- Not very good.- Why?
0:05:18 > 0:05:21It's quite runny. It's going all over the middle.
0:05:21 > 0:05:23How are you going to make sure all of these are the same size
0:05:23 > 0:05:24when you're piping like that?
0:05:24 > 0:05:27Look back at the ones that haven't got so much in
0:05:27 > 0:05:29and pipe them back in.
0:05:32 > 0:05:35If you're going to bake, make sure a grown-up is around
0:05:35 > 0:05:37and knows what you're doing.
0:05:37 > 0:05:39They're going to go in for eight to ten.
0:05:52 > 0:05:54Yeah, they're done.
0:05:54 > 0:05:56I think they look fine because they're not
0:05:56 > 0:06:01so golden brown on the top and they're golden brown at the bottom.
0:06:01 > 0:06:04So, I'm going to let them cool down a bit.
0:06:05 > 0:06:09Some of them have puffed up and they don't have a hole in them.
0:06:09 > 0:06:12I'm going to ice the ones that are OK
0:06:12 > 0:06:14but I'm going to do another batch.
0:06:21 > 0:06:23Ben? I've started mine again.
0:06:23 > 0:06:26- Why? - They've got no hole in the middle.
0:06:27 > 0:06:29- Purdey, how's it going? - Good.
0:06:29 > 0:06:32Wow, we've come at a pretty intense time. Are you happy?
0:06:32 > 0:06:36Yeah. They're good. They just came out, so they're quite hot.
0:06:36 > 0:06:38Tell us, do you enjoy baking a lot when you're at home?
0:06:38 > 0:06:40Yes. I absolutely love baking.
0:06:40 > 0:06:41Do you have any other hobbies?
0:06:41 > 0:06:47Swimming, cycling, reading, watching TV, playing on my computer.
0:06:47 > 0:06:49- Wowzers! Do you have any time to bake...- Yes.
0:06:49 > 0:06:51- ..with all the other stuff? - I always have time to bake.
0:06:51 > 0:06:53Always have time to bake.
0:06:55 > 0:06:57Bakers, you have half an hour left.
0:07:00 > 0:07:05I'm most nervous about doing the icing,
0:07:05 > 0:07:10because if the icing is wrong, the doughnut won't be as nice.
0:07:11 > 0:07:14The icing sugar can be mixed with either lemon juice or water.
0:07:14 > 0:07:17It's up to the bakers to choose.
0:07:17 > 0:07:21I've decided to go for the lemon juice in the icing.
0:07:21 > 0:07:25I just think it might give the icing a bit more flavour.
0:07:29 > 0:07:31The colour is down to the bakers, too.
0:07:31 > 0:07:33I've gone for blue, because it's my favourite colour
0:07:33 > 0:07:36and I think it's the nicest colour, so...
0:07:36 > 0:07:39I do like pink, but I wouldn't say it's my favourite colour.
0:07:39 > 0:07:45The icing consistency should be runny. But not too runny.
0:07:45 > 0:07:48It needs to be runny enough so you can see, like, a trail
0:07:48 > 0:07:51when you lift up the spoon, which, at the moment, mine is not.
0:07:51 > 0:07:55I need to put some more icing sugar in.
0:07:55 > 0:07:57The next thing I need to do is make sure that they're cool,
0:07:57 > 0:08:00so when I ice them the icing doesn't run off.
0:08:04 > 0:08:06- You seem to be speeding along?- Yeah.
0:08:06 > 0:08:10Wow! So how come you're so quick? How come you're almost done?
0:08:10 > 0:08:13I don't know. I work quickly.
0:08:17 > 0:08:19Once cooled, the doughnuts should be iced with
0:08:19 > 0:08:21care as they are very delicate.
0:08:24 > 0:08:28I'm a bit stressed, to be honest, because one of mine broke
0:08:28 > 0:08:32and I don't particularly want to serve the judges 11 doughnuts.
0:08:33 > 0:08:34So, I've just made some more.
0:08:39 > 0:08:40- Hi there, Ben.- Hi.
0:08:40 > 0:08:43Are you happy with the consistency of your icing?
0:08:45 > 0:08:47- Yeah, I think so.- OK.
0:08:47 > 0:08:50Ben? If you were to get your dream doughnut, would that be
0:08:50 > 0:08:52the amount of icing you'd like to see on it?
0:08:52 > 0:08:54No. More, probably.
0:08:59 > 0:09:02Bakers, you've got ten minutes left. Ten minutes.
0:09:04 > 0:09:08They've turned out much better. I'm happy with them.
0:09:08 > 0:09:09Right, sprinkles.
0:09:16 > 0:09:17Tom, are you finished already?
0:09:19 > 0:09:23The other bakers, they're making more and re-icing them,
0:09:23 > 0:09:25so I'm not sure.
0:09:25 > 0:09:29Is that a good thing that I'm first, or a bad thing?
0:09:29 > 0:09:32One minute left. One minute before I eat all your doughnuts...
0:09:32 > 0:09:35I mean, the judges taste your doughnuts.
0:09:35 > 0:09:37At home I don't really bake under a time limit.
0:09:37 > 0:09:40I'm struggling a bit. I think it will be OK.
0:09:43 > 0:09:45My icing's a lot better this time.
0:09:49 > 0:09:52I think the sprinkles could've been a little bit neater
0:09:52 > 0:09:55with the icing, but apart from that, I think the doughnut looks good.
0:09:56 > 0:09:59Best ones at the front. Worse ones at the back.
0:10:01 > 0:10:04- (They look really messy.)- Have you put your sprinkles on all of them?
0:10:04 > 0:10:05(Yeah.)
0:10:05 > 0:10:07Right, bakers, that's it. Time is up.
0:10:07 > 0:10:10Time to bring your doughnuts up to the altar, please,
0:10:10 > 0:10:11for our judges.
0:10:16 > 0:10:20The judges are looking for uniform fluffy doughnuts with neat icing.
0:10:21 > 0:10:25So, Grace. Nice line.
0:10:25 > 0:10:27- Defined. Finished. - You baked a second lot, didn't you?
0:10:27 > 0:10:30You did a second batch and these are your most even 12?
0:10:30 > 0:10:32- Yeah.- That was a good call.
0:10:32 > 0:10:34- Nice and airy. - Pulls apart very nicely, Grace.
0:10:36 > 0:10:38Soft, chewy. Perfect.
0:10:41 > 0:10:44So your icing, Ben. It's a little blobby.
0:10:45 > 0:10:49You've got a really nice airy texture. They are well cooked.
0:10:49 > 0:10:53- The bottoms are lovely. - Decent amount of lemon in there.
0:10:53 > 0:10:54I like your heavy hand with the zest.
0:10:54 > 0:10:57That really does help it become a more balanced thing.
0:10:57 > 0:10:59Your finishing needs a bit of finishing.
0:11:01 > 0:11:03Purdey, you had an issue with your icing?
0:11:03 > 0:11:05Yes. I think I put too much icing sugar in,
0:11:05 > 0:11:08so it was too stiff at first, then I put too much liquid in.
0:11:08 > 0:11:10Because you were doing it for quite a while.
0:11:10 > 0:11:12- You can see that. - Mine's a little tacky.
0:11:12 > 0:11:14Some of them are more set than others.
0:11:17 > 0:11:20Your cooking's fine. Just, for me, the finishing.
0:11:20 > 0:11:22But, overall, that's a very decent bake.
0:11:23 > 0:11:25- Very appealing indeed, Tom. - Thank you.
0:11:25 > 0:11:26Really nice-looking.
0:11:29 > 0:11:32Lemony-ness is good. They're very slightly dense.
0:11:32 > 0:11:35You were very quick to ice them when they came out the oven.
0:11:35 > 0:11:38- They were still a bit warm, weren't they, to touch?- Yeah, a little.
0:11:38 > 0:11:40What happened is, when you put the icing on, because they're
0:11:40 > 0:11:43a delicate thing when they come out, they're all puffed up.
0:11:43 > 0:11:46Actually, when you put the icing on, they just sunk back a bit.
0:11:46 > 0:11:48I think that's what happened with yours.
0:11:48 > 0:11:50The acidity comes through well. Nice amount of sugar.
0:11:50 > 0:11:52- Quite like them.- Thank you.
0:11:52 > 0:11:56All right, bakers, Graham and Allegra now have to choose the top two.
0:11:56 > 0:11:57Over to you, judges.
0:12:04 > 0:12:08In no particular order, our first of our top two
0:12:08 > 0:12:09is Grace,
0:12:09 > 0:12:12for her nice even lines and neatness of her icing.
0:12:12 > 0:12:18And the second of our top two are these lovely baked doughnuts by Tom,
0:12:18 > 0:12:20for their attractive appearance and lovely lemony-ness.
0:12:20 > 0:12:22- Thank you.- Oh, nice.
0:12:23 > 0:12:27All right, well, well done to Grace and Tom, but don't you worry,
0:12:27 > 0:12:30Purdey and Ben, because we've got the Showstopper coming up
0:12:30 > 0:12:33and it can all change. It really, really can.
0:12:33 > 0:12:36I'm really excited and really happy,
0:12:36 > 0:12:40because all my hard work paid off and they liked the decoration
0:12:40 > 0:12:43and also the taste, so that was even better.
0:12:43 > 0:12:47It feels really good to come in the top two for the technical challenge.
0:12:47 > 0:12:50I was really pleased with what the judges said.
0:12:50 > 0:12:54For the Showstopper, I'm going to make sure everything's perfect
0:12:54 > 0:12:56and my bake's good, they taste good, they look good,
0:12:56 > 0:12:58my piping's good and I can show them
0:12:58 > 0:13:01that I can be much neater with my presentation.
0:13:01 > 0:13:05I'm a little bit disappointed that I didn't make it into the top two
0:13:05 > 0:13:07but there's always the Showstopper.
0:13:09 > 0:13:11All right, Mark, what are you doing?
0:13:11 > 0:13:13Trying to eat this doughnut without licking my lips.
0:13:13 > 0:13:15- I'm doing really well. - Well, you're not, though, are you?
0:13:15 > 0:13:18- Because you're licking your lips, a lot.- I don't think I am.- OK...
0:13:18 > 0:13:21Next up, our judges want to see our bakers' creative skills with
0:13:21 > 0:13:23an architectural Showstopper.
0:13:23 > 0:13:27- Yeah, you're still licking your lips a lot.- I don't think I am.
0:13:37 > 0:13:40All right, bakers, I hope you've got a Showstopper this afternoon to
0:13:40 > 0:13:46end all Showstoppers, because this is for a place in the quarterfinals.
0:13:46 > 0:13:49Graham and Allegra would like you, this afternoon, to build
0:13:49 > 0:13:53an iconic landmark in...
0:13:53 > 0:13:54biscuits.
0:13:54 > 0:13:56Now, it can be any flavour that you like.
0:13:56 > 0:13:58Maybe a chocolate pyramid?
0:13:58 > 0:14:01Or a lemon Empire State Building or maybe a vanilla
0:14:01 > 0:14:04- Barnsley Leisure Centre. - Iconic.- Maybe.
0:14:04 > 0:14:07You've got an hour and a half to complete your masterpiece
0:14:07 > 0:14:08in biscuits.
0:14:08 > 0:14:10- On your marks.- Get set. BOTH:- Bake.
0:14:13 > 0:14:17It went really well this morning in the technical challenge
0:14:17 > 0:14:20and so I've just got to produce a really nice biscuit.
0:14:23 > 0:14:25If you're making 3D sculptures out of biscuit,
0:14:25 > 0:14:28you want to go with something that's quite hardy, quite sturdy.
0:14:28 > 0:14:31So you want to stay away from very short biscuits,
0:14:31 > 0:14:34ie - the very buttery ones, ie - the very yummy ones.
0:14:34 > 0:14:36If you choose the wrong biscuit,
0:14:36 > 0:14:38it's going to be the same as any building material.
0:14:38 > 0:14:40It's going to come collapsing down.
0:14:46 > 0:14:50I am doing an Egyptian pyramid. I went there on holiday.
0:14:50 > 0:14:53Erm, and I really enjoyed it,
0:14:53 > 0:14:55so I decided to get my inspiration from there.
0:14:55 > 0:14:59I got the flavours, because when a gingerbread is mixed
0:14:59 > 0:15:01into a biscuit, it looks sort of
0:15:01 > 0:15:04like the colour of the Egyptian pyramid.
0:15:04 > 0:15:07Grace is using caramel-flavoured buttercream to glue her gingerbread
0:15:07 > 0:15:11pyramid together, which will be sweetened by a key ingredient.
0:15:12 > 0:15:17I've just put golden syrup and it's to give it more flavour.
0:15:17 > 0:15:21Much more of a snap gingerbread, instead of like a dough.
0:15:22 > 0:15:25Golden syrup helps strengthen the biscuit.
0:15:25 > 0:15:29I'm melting the butter, the syrup and the sugar and vanilla.
0:15:29 > 0:15:32Tom's also chosen to add it to his dough.
0:15:32 > 0:15:35- Afternoon, Tom.- Hello. - What are you making?
0:15:35 > 0:15:39I am making a chocolate Millennium Dome.
0:15:39 > 0:15:42I've made a white chocolate and goat's cheese icing.
0:15:42 > 0:15:45- That sounds exciting.- Yes. - Where did you get that idea from?
0:15:45 > 0:15:47Well, at home, I've got a flavour thesaurus.
0:15:47 > 0:15:50- Is that a dinosaur?- No.
0:15:50 > 0:15:54You look up a flavour and it tells you what goes well with it.
0:15:54 > 0:15:56Tom's chocolate biscuit Millennium Dome will have
0:15:56 > 0:15:58brandy snap masts.
0:15:58 > 0:16:01Running alongside it, a lemon shortbread River Thames
0:16:01 > 0:16:04decorated with mint buttercream icing.
0:16:04 > 0:16:07- So you've got three biscuit mixes? - Yes.- Icing?- Yes.
0:16:07 > 0:16:11- And then you've got to assemble it? - Yes.- In 90 minutes?- Yes.
0:16:11 > 0:16:12Saying that, though,
0:16:12 > 0:16:17this is the guy that finished his doughnuts in 20 minutes.
0:16:17 > 0:16:21Ben has opted for just one biscuit, a buttery shortbread.
0:16:21 > 0:16:25I chose shortbread because I love the texture of shortbread,
0:16:25 > 0:16:27I like how crumbly and nice it is.
0:16:27 > 0:16:34I'm making Big Ben because it's a famous landmark and I like it
0:16:34 > 0:16:37because it's got the same name as us.
0:16:37 > 0:16:40Ben's shortbread walls will be glued together with chocolate icing
0:16:40 > 0:16:42to build the tower which houses Big Ben.
0:16:43 > 0:16:46- Hi, Ben.- Hi.- You well?- Yeah.
0:16:46 > 0:16:48Yeah, you've got some construction work to do.
0:16:48 > 0:16:49A lot of construction.
0:16:49 > 0:16:52How's this actually going to build? You building it like that?
0:16:52 > 0:16:53- Or like that?- Like that.
0:16:59 > 0:17:01Right, these need to go in the oven now.
0:17:06 > 0:17:08Oh, makes your eyes water.
0:17:12 > 0:17:14Bakers, you've had 45 minutes.
0:17:14 > 0:17:16You've got 45 minutes left.
0:17:19 > 0:17:22Purdey has had the same idea as Ben.
0:17:23 > 0:17:28I've chosen Big Ben because my dad works in the Houses of Parliament.
0:17:28 > 0:17:30And the flavours are lemon and orange because,
0:17:30 > 0:17:33oranges and lemons say the bells of St Clements.
0:17:33 > 0:17:36Purdey's tower will be constructed out of alternate lemon
0:17:36 > 0:17:37and orange shortbreads.
0:17:37 > 0:17:41She'll cement them together and decorate using lemon buttercream.
0:17:41 > 0:17:43- Hey, Purdey.- Hello.- What's the plan?
0:17:43 > 0:17:48I'm just taking out some of my biscuits now. And...
0:17:48 > 0:17:51So, you're going to stack them all up and sandwich them or...?
0:17:51 > 0:17:53Yeah, I'm going to stack them using buttercream.
0:17:53 > 0:17:56So what are you worried about?
0:17:56 > 0:17:58I'm worried about that it might topple over
0:17:58 > 0:18:00and my buttercream might be too soft.
0:18:00 > 0:18:02Is the temperature helping you with that worry?
0:18:02 > 0:18:05No, not at all. It is absolutely boiling.
0:18:08 > 0:18:12Bakers, you've had one hour, you've got 30 minutes left.
0:18:14 > 0:18:18While Purdey and Tom have cut out their shapes before baking,
0:18:18 > 0:18:20Ben and Grace are cutting theirs out once they're cooked.
0:18:20 > 0:18:23This should help the biscuits hold their shape
0:18:23 > 0:18:25but there is a risk they could break.
0:18:25 > 0:18:31This is a cardboard template, which I'm using to, erm,
0:18:31 > 0:18:34cut out the shapes of my triangles
0:18:34 > 0:18:37and then the biscuits are going to go in the fridge.
0:18:39 > 0:18:42They're just cracking. I don't think they're ready yet.
0:18:42 > 0:18:44I'm waiting for them to be cool enough so I can cut them out.
0:18:44 > 0:18:47Because if I cut them out too early, they'll crack.
0:18:49 > 0:18:53Once the biscuits have cooled, construction can begin.
0:18:53 > 0:18:54Crucial that it's straight.
0:18:54 > 0:18:57Because if it's not straight, it'll do that, or do that,
0:18:57 > 0:18:58or do that, or do that and fall over.
0:18:58 > 0:19:00And I do not want that.
0:19:00 > 0:19:03And it's crucial that there's an even layer of buttercream
0:19:03 > 0:19:06between every biscuit, because it would be uneven
0:19:06 > 0:19:08and it wouldn't look that good.
0:19:14 > 0:19:16Moment of truth.
0:19:25 > 0:19:28Ben has got a lot to do.
0:19:28 > 0:19:31He is the baker I'm most worried about right now.
0:19:31 > 0:19:33Yeah, he's got broken biscuits.
0:19:33 > 0:19:36He's using a knife instead of a drop pallet knife to get biscuits off,
0:19:36 > 0:19:38which is why they're cracking.
0:19:38 > 0:19:41I have to tell you, I've got the fear.
0:19:42 > 0:19:46Tom is just getting started on his Millennium Dome masts.
0:19:46 > 0:19:50At the moment, I am piping the brandy snaps.
0:19:50 > 0:19:54Piping them makes them nice and straight and all regular.
0:20:00 > 0:20:02- Ben, how you doing, mate?- Good. - Yeah, you sure?
0:20:02 > 0:20:05Just had a little bit of problems before. When I was trying to
0:20:05 > 0:20:07lift them out, the biscuits were just cracking.
0:20:07 > 0:20:10- Oh, really? You've put some in the fridge, have you?- Yeah.
0:20:10 > 0:20:12OK, why have you put them in the fridge?
0:20:12 > 0:20:17So that'll harden up and I'll be able to stack them.
0:20:17 > 0:20:20Bakers, 15 minutes left. 15 minutes.
0:20:20 > 0:20:22Come on, you can do this.
0:20:22 > 0:20:25Because I didn't come in the top two, I feel like I really need to
0:20:25 > 0:20:31impress the judges with my flavour and piping skills.
0:20:31 > 0:20:34Good. It's looking good. It's a lot of responsibility.
0:20:36 > 0:20:40And then just put them into the middle. All into the middle.
0:20:40 > 0:20:42I think mine's a bit...
0:20:42 > 0:20:44Wait there. That's it.
0:20:44 > 0:20:47- It's got a little gap, but it's fine.- Yeah.
0:20:50 > 0:20:53Brandy snaps.
0:20:53 > 0:20:54(They spread quite a lot.)
0:20:54 > 0:20:57Not only have you made biscuits, you've made brandy snaps as well.
0:20:57 > 0:21:01- Brandy snaps are biscuits. - I knew that...
0:21:01 > 0:21:03Get back in your box.
0:21:04 > 0:21:06Five minutes remain.
0:21:14 > 0:21:16Come on, stay, stay.
0:21:24 > 0:21:25Nice.
0:21:31 > 0:21:33How are we getting on, buddy? You've got two minutes.
0:21:33 > 0:21:36- Yeah.- Are you just going to stick these in?- Yeah.- OK.
0:21:36 > 0:21:37But they spread quite a lot.
0:21:44 > 0:21:46Bakers, that's it. Time is up.
0:21:47 > 0:21:49Finished. You are done.
0:21:55 > 0:21:59Graham and Allegra are looking for iconic landmarks constructed
0:21:59 > 0:22:01out of flavoursome and evenly baked biscuits.
0:22:08 > 0:22:11Hopefully they will really like the flavour and say the lemons
0:22:11 > 0:22:14and orange go really well together.
0:22:14 > 0:22:17And hopefully the biscuits won't be undercooked.
0:22:17 > 0:22:21Purdey, it's on the wonk, but we all know it's Big Ben.
0:22:21 > 0:22:24Let's get into it. Yeah, nice blonde shortbread.
0:22:24 > 0:22:26Cooked through, because they were very blonde
0:22:26 > 0:22:29when they came out, weren't they? Very nice and short, though.
0:22:29 > 0:22:31Absolutely does that kind of melty thing in your mouth.
0:22:31 > 0:22:33It's a very good shortbread.
0:22:33 > 0:22:35Lemon for me is OK.
0:22:35 > 0:22:37The orange could do with a bit more of a punch.
0:22:37 > 0:22:40- You've done a really good job there, Purdey.- Thank you very much.
0:22:40 > 0:22:41Thank you very much.
0:22:46 > 0:22:48I think I sort of pulled it off.
0:22:48 > 0:22:52I just wish that I'd worked a bit more quickly.
0:22:52 > 0:22:54It's a really nice idea.
0:22:54 > 0:22:55It would've been perfect...
0:22:55 > 0:22:58The temperature in here has really worked against you, hasn't it?
0:22:58 > 0:23:01It's the hottest day we've had in the whole of Junior Bake Off
0:23:01 > 0:23:05and that's unfortunately done a little something to your masts.
0:23:05 > 0:23:09I'm very excited by your goat's cheese and white chocolate icing.
0:23:09 > 0:23:12I'll taste a bit of each of your biscuit, actually.
0:23:16 > 0:23:19White chocolate to start, goat's cheese in the middle,
0:23:19 > 0:23:21white chocolate at the end with a goat's cheesiness.
0:23:21 > 0:23:23Really nice.
0:23:23 > 0:23:26- I think your icing is excellent and interesting.- Oh, thank you.
0:23:26 > 0:23:30Unfortunately, the bit of biscuit I've got is definitely burnt.
0:23:32 > 0:23:35Excellent brandy snap, even though it had a bit of a droop.
0:23:35 > 0:23:37It's still got snappy ends.
0:23:37 > 0:23:38OK, thank you.
0:23:38 > 0:23:40I think the lemon shortbread is excellent.
0:23:40 > 0:23:43A very interesting, imaginative, creative bake, Tom.
0:23:49 > 0:23:53It is the most pressure I've been under while baking.
0:23:53 > 0:23:56I'm glad that I've actually got a structure to show them.
0:23:56 > 0:23:59I've got something to present to them.
0:23:59 > 0:24:02So, Ben, there's no two ways about it, you had a bit of a mare.
0:24:02 > 0:24:05What you have done is you kept going, you persevered.
0:24:05 > 0:24:09Shortbread sandwiched with chocolate ganache. It's a nice balance.
0:24:09 > 0:24:10Good chocolaty flavour.
0:24:10 > 0:24:11It's a very decent eat, Ben.
0:24:11 > 0:24:14Really. What you do is you do flavours.
0:24:14 > 0:24:16What you need to learn is finishing.
0:24:19 > 0:24:22I'm glad that I practised that 12 times
0:24:22 > 0:24:25because it's all paid off now and it's gone quite well.
0:24:25 > 0:24:27So, I'm quite happy.
0:24:27 > 0:24:33Your pyramid is a fine piece of flat-pack engineering. Well done.
0:24:36 > 0:24:39Good snap. I mean, you had to bake it to this texture
0:24:39 > 0:24:41or else it was never going to hold.
0:24:41 > 0:24:42Good heat from the ginger.
0:24:44 > 0:24:46It's well done, just would have liked to see you push yourself
0:24:46 > 0:24:49a little bit harder.
0:24:50 > 0:24:53Well done, bakers, you can all relax now. It's done.
0:24:53 > 0:24:58But, unfortunately, only one of you can go through to the quarterfinals.
0:24:58 > 0:25:01So, while our judges have a chat, you can go
0:25:01 > 0:25:03and have a little bit of a rest. Off you go.
0:25:07 > 0:25:09Oh, so happy!
0:25:09 > 0:25:11Well done.
0:25:11 > 0:25:12Yeah, well done, guys.
0:25:17 > 0:25:21So, judges, tough day today, to call, really, wasn't it?
0:25:21 > 0:25:25The technical this morning was fairly even, if I'm being fair.
0:25:25 > 0:25:28Tom and Grace were the top two because, really, the 12
0:25:28 > 0:25:32doughnuts they both put down were so polished, but we both agreed
0:25:32 > 0:25:35that, actually, in terms of the actual doughnut,
0:25:35 > 0:25:36Ben's tasted the best.
0:25:36 > 0:25:38What about this afternoon with the Showstopper?
0:25:38 > 0:25:41It's quite nice that Ben and Purdey both did Big Bens
0:25:41 > 0:25:43but the way they put them together were different.
0:25:43 > 0:25:44It's very hot in the tent.
0:25:44 > 0:25:48Ben, for example, his biscuits, he couldn't get them off the tray
0:25:48 > 0:25:50so he was breaking more than he was getting off.
0:25:50 > 0:25:53But he put up a biscuit tower in the end.
0:25:53 > 0:25:54Fair play to him.
0:25:54 > 0:25:56Purdey's gone for the stronger construction method,
0:25:56 > 0:25:58it's layered, it has character.
0:25:58 > 0:26:01I love her river. I think that's a very stylish river.
0:26:01 > 0:26:04It had some nice touches, the flag, you know, where we have the
0:26:04 > 0:26:06Union Jack on top of Big Ben.
0:26:06 > 0:26:09Tom, he had a lot of stuff to do, didn't he?
0:26:09 > 0:26:10In my view, Tom should have
0:26:10 > 0:26:13concentrated on the Millennium Dome first.
0:26:13 > 0:26:16The river can go on if he makes it.
0:26:16 > 0:26:18And his main dome biscuit was burnt.
0:26:18 > 0:26:20It wasn't a perfectly cooked biscuit.
0:26:20 > 0:26:23Grace, she made a nice gingerbread
0:26:23 > 0:26:26and she made a good-flavoured buttercream.
0:26:26 > 0:26:28It looked amazing but quite a lot of what looked amazing was
0:26:28 > 0:26:30something that she had brought in from home.
0:26:30 > 0:26:32- But she was in the top two this morning?- Yes, she was.
0:26:32 > 0:26:34Hers were very nice, neat doughnuts.
0:26:34 > 0:26:38- She's been consistent all day. - It's going to be a hard one today.
0:26:44 > 0:26:47Bakers, you've all done fantastically well,
0:26:47 > 0:26:48you really, really have,
0:26:48 > 0:26:52but only one of you can go through to the quarterfinals.
0:26:52 > 0:26:56Allegra and Graham think that this baker has all-round baking skill
0:26:56 > 0:26:58and a characterful style.
0:26:58 > 0:27:01The baker going through is...
0:27:05 > 0:27:07..Purdey.
0:27:10 > 0:27:11Well done.
0:27:11 > 0:27:15I'm feeling so ecstatic. I can't believe that. I'm just speechless.
0:27:15 > 0:27:18Purdey challenged herself. She showed a skill.
0:27:18 > 0:27:23With Purdey, what you've got is a good all-round baker.
0:27:23 > 0:27:26Ultimately, Graham and I felt that she was the baker who
0:27:26 > 0:27:28we'd like to see what they can do next.
0:27:28 > 0:27:30Thank you so much.
0:27:30 > 0:27:33I'm going to do as much practice as possible.
0:27:33 > 0:27:35Baking so much, so hard.
0:27:35 > 0:27:37Just from when I get up, to when I go to bed,
0:27:37 > 0:27:41all I'm going to think about is baking, baking, baking.
0:27:41 > 0:27:43Next time, it's the quarterfinals.
0:27:43 > 0:27:44Scary times.
0:27:44 > 0:27:47Which bakers will produce the perfect pastry?
0:27:47 > 0:27:49It's the best pie I've tasted today.
0:27:49 > 0:27:52And who will come one step closer to being crowned champion?
0:27:52 > 0:27:54Desserts is "stressed" spelt backwards.